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Paneer Kathi Roll | Cottage Cheese & Mint Chutney Wrap
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Paneer Kathi Roll | Cottage Cheese & Mint Chutney Wrap

Mumbai-style vegetarian roll with the spicy preparation of paneer along with crunchy salad topped with spicy mint chutney.
Course Breakfast, Brunch
Cuisine Indian
Keyword Paneer, Rolls, Wraps
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 5
Author Shanaz Rafiq

Ingredients

For Paneer masala:

  • 300 grams paneer cut into cubes
  • 1 teaspoon ginger & garlic paste or grated ginger & garlic
  • 1 onion chopped medium-size
  • 2 green chilies finely chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • ¼ teaspoon garam masala powder
  • 1 tablespoon lemon juice
  • 2 tablespoon chopped coriander leaves
  • 4 tablespoon cooking oil or butter
  • ¾ teaspoon salt

For mint chutney:

  • 1 teaspoon grated garlic
  • 1 teaspoon grated ginger
  • 2 green chilies
  • 1 teaspoon lemon juice
  • 1 cup mint leaves
  • 1 cup green coriander
  • 1 slice of bread soaked in water
  • ½ teaspoon salt

For wraps:

  • 3 cups plain flour Maida you can also use whole wheat flour
  • 3 tablespoon cooking oil
  • 1 teaspoon salt
  • Enough of water to make a soft dough approx 1 cup to 1 1/2 cup

Instructions

For Paneer Masala:

  • Heat oil in a pan. Add 1 tsp cumin seeds and when they change color add chopped onion.
  • Saute till onion turns soft and pink. Add 1 tsp ginger and garlic paste, green chilies, 1 tsp red chili powder, 1 tsp coriander powder and1/4 tsp garam masala powder. Fry on low flame for 2 to 3 minutes or till all the spices are well cooked and raw smell disappears. Add few drops of water if needed.
  • Now add lemon juice, garam masala powder, salt and cook for one more minute. Finally, add paneer pieces and stir gently so as to coat it well with all the spices. Place the lid and cook for 2 minutes on low flame. Remove from heat and set aside, but keep warm.

For making wraps:

  • Combine flour, oil and salt in a large mixing bowl. Add water and make a smooth and soft dough. Keep the dough covered for 30 minutes. Divide the dough into small lemon size balls. Flatten the balls and roll into medium size rotis. Heat a non stick pan and cook the rotis on both sides.
  • For making mint chutney, grind all the ingredients together to a smooth paste.
  • Take a wrap/roti/tortilla, place a big spoonful of cooked paneer masala, any of your choice chopped raw vegetables (capsicum, tomato, cabbage, grated carrot etc…) and mint chutney.
  • Roll it and serve warm.